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Nettle Pesto

6 cups of stinging nettles (young shoots are best) 
1/3 cup olive oil 
½ cup grated parmesan cheese 
1/3 cup nuts (pine nuts, hazel nuts, walnuts 
3 cloves garlic 
½ tsp salt 
pepper to taste 
Wearing gloves, gather 6 cups of stinging nettles. Put into pot of boiling water for 1 minute, then put into a bowl of iced water. Dry thoroughly. I use a salad spinner but you could use a tea towel as well. Put nettle leaves, olive oil, parmesan cheese, nuts, garlic and salt and pepper into a food processor and blend until smooth. 
Great with pasta, meat, fish or breads. 

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